- 1 (5-lb.) beef brisket, trimmed
- 1 1/2 cups ginger ale
- 1 1/2 cups ketchup
- 1/2 cup teriyaki sauce
- 1 (1-lb.) package baby carrots
- 6 small red potatoes, quartered
How to Make It
Place brisket, fat side up, in an aluminum foil-lined roasting pan.
Stir together ginger ale, ketchup, and teriyaki sauce; pour over brisket.
Bake, covered, at 350° for 3 hours. Add carrots and potatoes. Cover and cook 30 more minutes or until brisket and vegetables are tender.
Remove brisket and vegetables from pan, reserving sauce mixture in pan; let stand 20 minutes. Cut brisket across the grain into thin slices using a sharp knife. Pour sauce over sliced brisket and vegetables to keep moist.
Note: For testing purposes only, we used Kikkoman Marinade & Teriyaki Sauce.